Kate’s Quick Bites: Dutch Baby
Nick Dekker is the Greater Columbus Arts Council’s Marketing, Communications and Events Administrator by day. However, on nights and weekends he dons his apron in the role of Dr. Breakfast.
He explained to Kate how he got this moniker and shared one of his family’s favorite recipes.
- 6 eggs
- 1 cup milk
- 1 cup flour
- 3 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 tsp cinnamon
Set out milk and eggs so they come closer to room temperature.
Pre-heat your oven to 450 degrees and throw in your cast iron pan.
Whisk the dry ingredients together, then add the liquids one by one and whisk until the batter is smooth.
Take your pan out of the oven and toss in a couple tablespoons of butter, and tip it around to coat the bottom.
Pour the batter into the pan; scrape the sides of your mixing bowl with a spatula to get everything!
Slide the pan back in the oven, bake for about 18 minutes.
When ready, just slide the Dutch baby out of the pan and cut into slices.
Top however you like with sweet or savory ingredients!
Nick says that he prefers blueberries, maple syrup, and powdered sugar.
Check out Kate’s Quick Bites when Broad & High airs Thursday nights at 8pm on WOSU TVKate’s Quick Bites is a production of Broad & High and WOSU Public Media. Visit wosu.org/katesquickbites for more recipes and videos.